Cully Pig Roast 2022 was a great success. We collected nearly 800 pounds of food, which we donated to the Northeast Emergency Food Program. What’s more, thanks to Elle Steinmeyer, we were able to distribute our leftover food to our houseless neighbors. Elle informed us that she was able to make 160 individual meals.
Author Archives: Marc Fuller
How We Roast A Pig
Over the years, several of our guests have asked us how we roast a whole pig. There is no one way to do it, but here’s our method:
Purchase a whole pig (duh). We get ours from Ben Meyer’s Revel Meat Co.
Make a rub. Ours is a combination of Kosher salt, brown sugar, paprika, chili powder, black pepper, garlic granules, and onion powder, although the recipe might vary from year to year.
Rub that pig! We moisten the pig with yellow mustard so the rub adheres better. Water is fine to use also.
Let the pig sit in the fridge. This is a process called dry brining. We try to dry brine at least 12 hours.
Start your cooker. Our cooker is made from cinder blocks and a steel grate. There are four openings at the bottom with drawers we use for charcoal. We get the cooker up to around 300 degrees. We use two thermometers to get temperature readings.
Wrap the pig in a wire frame. This will make it easier to flip the pig later.
Place the pig in the cooker. The pig goes in open side down. The cold pig will cause the temperature to decrease. We aim to keep the temperature between 225 and 250 degrees.
Flip that pig! We let the pig go for three to four hours depending on how well we regulated the temperature, then we fill it so the skin side is down and the open side is up. We periodically mop the pig with a solution of water, cider vinegar, honey or brown sugar, and vegetable oil. This helps keep the meat juicy.
Depending the size of the pig, it can take three or more before it’s finished.
Shred like Jimi Hendrix. Take the pig out of the cooker and place on a clean table (we cover it with butcher paper). Open the wire frame and slide it from under the pig. Start pulling and tearing the meat with your hands (there’s a reason it’s called pulled pork). Heat proof gloves are a must for this task, and it’s better with at least three people.
That’s it. Now it’s time to feed your guests and yourself.
Cully Pig Roast 2021 Has Been Canceled
You all know why we do the Cully Pig Roast? Because we love our friends, our families and our community. Oh, and we also love a good party where we can eat, drink and be merry, with some hugs and dancing along the way. We also try to make Pig Roast an event that gives back to a larger community through supporting the Oregon Food Bank. All things we were so looking forward to do again this year. However, we cannot forge our wants with the current Covid-19 reality. A reality that right now has the highest new case counts ever in Oregon, break through cases for vaccinated people and healthcare facilities stretched to their limits. Therefore, we are canceling this year’s planned Cully Pig Roast.
It breaks our hearts to do so, but one day of joy is not match for the potential of nights of sickness and dread. We are still seeking donations to the food bank and your generosity is one bright spot that can endure this year. Please visit https://give.oregonfoodbank.org/CullyPigRoast2021 and give if you can. The Pig Roast crew will match up to $1,000.00 of all funds raised.
We love you all and our community here and hope that next year’s Pig Roast will be epic. Until that time, be good, be healthy and look out for one and another.
Steve Owen
Helen Hierschbiel
Autumn Burns
Kristine Fuller
Marc Fuller
Andy Holland
Sarah Keirns
“Sweet” Jimmy Pfaff
Our Sincerest Thanks
The generosity of our friends and neighbors has left us humbled and speechless. Together, we raised $4,267 for the Oregon Food Bank, a total that exceeded our expectations. Thanks to everyone who donated, whatever the amount.
We hope to see you in the summer of 2021 at a pig roast that includes laughter, hugs and smiles. Until then, wash your hands, observe physical distancing and wear yo I ur masks.
Stay safe, everyone.
The Cully Pig Roast Crew
Autumn Burns
Helen Hierschbiel
Kristine Fuller
Marc Fuller
Andy Holland
Steve Owen
“Sweet” Jimmy Pfaff
Almost to Our Goal!
We are almost at our $1,500 fundraising goal for the Oregon Food Bank thanks to the generous donations from all of our friends. We’re only $23 away, so if you haven’t had a chance to donate yet, please consider making a small contribution on our fundraising page.
And remember, we’ll be making a matching donation up to $1,500, so a $23 donation ends up being $46.
Our fundraiser lasts until July 31, which means we have plenty of time to smash through our original goal amount. Help us do it!
Enjoy your summer, everyone.
Your friends,
Autumn Burns
Helen Hierschbiel
Kristine Fuller
Marc Fuller
Andy Holland
Steve Owen
“Sweet” Jimmy Pfaff
Cully Pig Roast Fundraiser
Greetings Friends and Neighbors:
It is with great disappointment that the Cully Pig Roast crew announces that our annual pig roast has been canceled this year (damn these unprecedented times!). We hope to see you all at the 2021 Cully Pig Roast.
While a time for good food and friends, the Pig Roast has always also been about supporting people in need in our community. You all have generously stepped up in the past and the need is much greater this year. So, while we will not be coming together next month this doesn’t mean we can’t still support the Oregon Food Bank and the great work they do.
To that end, we invite you to visit this web page to make a cash donation to the Oregon Food Bank. Your Pig Roast Hosts pledge to match all donations up to a total of $1,500, so your donations will go twice as far. If you can, please give generously and share the link with your friends. The deadline for the matching donation is July 31. We thank you for anything you can do to assist your neighbors in need.
We know that these are difficult times for all. If you need to put your resources else where we certainly understand and if you are food insecure as a result of the Coronavirus outbreak, or for any other reason, please reach out to the Oregon Food Bank for assistance. Take care of yourselves and know that you are part of a greater community of folks that care about us all.
Your friends,
Autumn Burns
Helen Hierschbiel
Kristine Fuller
Marc Fuller
Andy Holland
Steve Owen
“Sweet” Jimmy Pfaff
Happy New Year From The Pig Roast People
The Cully Pig Roast folks would like to extend the warmest of holiday wishes to everyone. May 2020 bring you peace, joy and fun.
Speaking of fun in 2020, the next pig roast will be Saturday July 18. We’re making the third Saturday in July the permanent date of the pig roast, so make sure to keep your calendars clear.
Until then, stay safe and be happy.
It’s Almost Time!
The annual Cully Pig Roast is this Saturday! By the way, does anyone know where to get a whole pig on short notice? Asking for a friend.
This year’s menu includes:
- Pulled pork (duh)
- Chicken
- Homemade smoked sausage
- Mac and cheese
- Baked beans
- Kale salad
- Corn
- Potato chips and dip
- Corn chips and salsa
Here are some tips to ensure everyone has a great time:
- Kids are welcome, but be aware we party like grown folks here in Cully. Alcohol will be consumed, f-bombs will be hurled and babies might be getting made. We’ll leave it up to parents to decide if this is an appropriate atmosphere for their children, but please remember little ones must be supervised!
- Speaking of alcohol, know your limit. Don’t act a fool and/or don’t drive under the influence. Taxis and Lyft are cheaper than a DUI. If necessary, bring a tent and camp out in Steve and Helen’s yard.
- Eat well, but please wait a bit before getting seconds. We want everyone to have a chance to have a plate.
- BRING A FOOD DONATION! Last year, we filled this Honda Fit until it tipped over. We’d like to fill an SUV this year, so give generously.
That’s it. See you this Saturday for the festivities.
Don’t Forget Your Donation!
The Cully Pig roast isn’t just about stuffing our faces with delicious pork. We’re also collecting donations for the Oregon Food Bank. We donated 500 pounds last year, and we really want to top that (by a lot).
Below is a list of the most wanted items. Remember to give generously!
Most-Wanted-2018_color-versio1See You At The Pig Roast?
Have you RSVP’d to the Cully Pig Roast? For newcomers to the invite list, the Pig Roast will be held July 20 at 5524 NE Mason in Portland. The start time is 4:00.
The event is hosted by Steve Owen and Helen Hierschbiel, and the co-hosts are Autumn Burns, Kristine and Marc Fuller, Andy Holland and “Sweet” Jimmy Pfaff.
This is not a potluck! You just need to bring yourself and some non-perishable food to donate to the Oregon Food Bank. Food, beer and soft drinks provided. If you plan on drinking spirits, a donation to the bar is appreciated.
Please RSVP on our website. This helps us plan for the event.
A special shout out to two local business.
Thanks to Tim and Tara, owners of Peter’s Bar & Grill for donating the beer kegs and to Jasin Hope of Dogwood Distilling for providing a half case case each of gin and vodka. These are two great local businesses that deserve your support.